Fresh apricot pulp and its processed products (bar, chutney, and leather) were analyzed for physicochemical (moisture content, titrable acidity (TA), ascorbic acid, and percent reducing sugars) and antioxidant properties (2,2-diphenyl-l-picrylhydrazyl (DPPH), reducing power, total phenolics, lipid peroxidation, ferric reducing antioxidant potential, and hydroxyl radical scavenging activity). Reducing sugars, TA, and ascorbic acid content were found to be higher in the processed products than the fresh pulp. A sign…